pesto

Ingredients

• 2 pound (lb) nettles
• 4 cup (c) garlic-green
• .5 pound (lb) cheese-hard-sheep-soprano
• .25 cup (c) sunflower oil
• 1 tablespoon (tbsp) red pepper flakes
• 6 tablespoon (tbsp) pine nuts
• 2 tablespoon (tbsp) maine sea salt

Outputs

• 6 cup Pesto D’urtica (Nettle Pesto)

Directions

1. Blanch Nettles. Using tongs lower the nettles into the boiling water. Submerge the nettles boil for 1-2 minutes. Remove with tongs placed in a big bowl with ice water. Once they are cool, remove and squeeze out handfuls at a time and place to the side.
2. Crush Ingredients and Combine. This pesto is best made with a mortar and pestle, but with the serving size of this recipe, we used a food processor First add the pine nuts and crush lightly, they will jump out of your mortar if you get too vigorous. Roughly chop the garlic-green and add. Add the salt-sea-maine, red pepper flakes, cheese-hard-sheep-soprano and the nettles; mix together.
3. Add Oil. Start adding sunflower oil. How much depends on how you are using your pesto. If you want a looser more runny pesto, add in more oil.

Ingredients

• 1 ramps
• 4 arugula
• 1 salt
• 1 sunflower oil
• .25 cup pine nuts

Directions

1. Mix base. Add ramps bulbs, salt and pine nuts to mortar. Mix together until well broken down and combined.
2. Add greens. Add in chopped ramp greens and arugula greens and continue to mix together, adding oil as needed for consistency.